Trout & SalmonFishing

When it comes to smoking your prized catch the options are endless, though there are a few common steps that should be taken when smoking your trout or salmon, which you will find below.

#1 Brining You Trout Or Salmon

Bringing is the initial step in the smoking process which involves salting your trout or salmon to remove moisture and also ad flavor. A brine mix can also contain other flavors and seasoning, like mentioned above your options are endless, so learn the basics then get creative with. I think its also important to mention that a brine mix does not have to be a dry mix, but can also be a liquid solution, the most import aspect of this step is the salt though!

Need some suggestion? Try adding flavors and spices to your brine, like garlic, soy sauce, peppers or sugars. Like I mentioned above learn the basics then allow yourself to become creative with it.

#2 Air Drying Your Trout Or Salmon

After the above step of brining your trout or salmon is complete, the fish must be air dryed. This step will remove additional moisture that is still locked within the fish. During this process a sticky glaze will begin to form on the trout or salmon, this is called pellicle. The pellicle will suck in some of the smoke, but more importantly will hold much of the fishes flavor. The idea conditions for drying your trout or salmon are fairly low temperatures in a very dry environment.

#3 Smoking Your Trout Or Salmon

The smoking process is the step in which your salmon or trout will actually get smoked, if that wasnt already obvious. But anyway the process requires that use of a smoker or a smoke house, in which the salmon or trout is introduced to. The smoking of the fish requires smoldering wood which will, further dry and ultimately smoke the fish, giving it its smoky flavor. You have quite a few otions here as well that will determine the flavor of your fish, which wood or charcoal you use will be the ultimate factor in the end result. Apple and cherry woods are great for smoking, though you can purchase charcoals which will also get the job done.

Most people will not be building a smoke house in their backyard any time soon, so a smoking unit like the Brinkmann Smoke King Charcoal Smoker and Grillis a viable option, the unit is fairly inexpensive and works very, very well.

#4 Heat Drying Your Trout Or Salmon

In this final step of smoking your trout or salmon even more moisture will be removed from the fish. This step will also ensure that any bacteria will be removed from the fish. The trout or salmon is brought to a temperature of about 150 degrees and is more time than not done within the smoker in which the trout or salmon was smoked in, though it can be done in an oven. Heat drying times will vary, they depend on the amount of fish being heat dried, though its a fairly straight forward step which you should use your best judgment on.

Now you know the basics of smoking your trout or salmon, be free and get creative with your trout or salmon and your smoked fish is sure to be a hit!